Monkfish risotto with dill & caper butter

Name: Monkfish risotto with dill & caper butter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 75 g butter, softened; 1 onion, finely chopped; 500 g monkfish fillet, cut into pieces; 2 garlic cloves, crushed; 250 g risotto rice; 150 ml dry white wine; 1 L Knorr Gluten Free Fish Stock Pot; 175 g frozen petit pois; 20 g dill, leaves only, chopped; 1 tbsp capers, chopped

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Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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75g butter, softened
1 onion, finely chopped
500g monkfish fillet, cut into pieces
2 garlic cloves, crushed
250g risotto rice
150ml dry white wine
1 L Knorr Gluten Free Fish Stock Pot
175g frozen petit pois
20g dill, leaves only, chopped
1 tbsp capers, chopped

Melt 15g of the butter in a large saucepan and gently fry the onion for 3 minutes. Add the monkfish and fry for a further 3 minutes. Lift the fish out onto a plate, add the garlic and rice to the pan and cook, stirring for a further 2 minutes.
Pour the wine into the pan and cook until bubbling and reduced. Add a ladleful of the stock and cook stirring for a couple of minutes until the stock is absorbed. Continue to cook, stirring frequently for about 20 minutes, gradually adding the stock a ladleful at a time until the risotto is thick and creamy – you may not need all the stock. The rice should be soft but retain a little bite.
Stir in the peas, return the fish to the pan and heat through for 2-3 minutes. While heating, beat the dill and capers into the remaining butter. Season the risotto and ladle into warmed serving dishes. Spoon the flavoured butter on top for melting into the risotto.

Typical values per serving when made using specific products in recipe